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Thermal Performance Assessment for Energy-Efficient Design of Farm Wineries
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org
Citation: Transactions of the ASABE. 56(6): 1483-1491. (doi: 10.13031/trans.56.10259) @2013
Authors: Stefano Benni, Daniele Torreggiani, Alberto Barbaresi, Patrizia Tassinari
Keywords: Building design, Efficiency, Energy, Winery.
Abstract. This study represents the first contribution within a research project aimed at defining design criteria for energy efficiency in food processing farm buildings. In this context, small to medium wine-growing and producing farms call for a specific approach to building design, since criteria available for industrial wineries are not suited to this production sector. This study assesses the effects of various building design solutions on the energy performances of farm wineries and estimates relevant differences in construction costs. The following design variables were considered: plan and elevation composition, sun-shading surfaces, and construction technology. The following building design solutions were analyzed and compared through 3D computer modeling, energy simulation, and finite element structural analysis: aboveground building (I), partially underground building (II), and partially underground building with sun-shading elements (III). The analyses provided results in terms of the variation of mean indoor temperature throughout the year, the amount of energy to be transferred to maintain predefined temperatures in areas provided with thermal control systems, and differences in construction costs. Based on these results, we found that the partially underground solution (II) produced a reduction in the overall energy demand of 14% for heating and 50% for cooling in comparison with the aboveground solution (I). In particular, concerning the wine aging room, if it is built totally underground, the reduction in the energy demand for this area is 100% for heating and 75% for cooling. The adoption of sun-shading devices (solution III) allows an overall reduction of 27% for cooling. Design solutions II and III entail construction cost increases ranging from 12% to 27%, depending on the construction technology, but also allow wineries to reduce their energy consumption by up to 63%, and consequently their operating costs, with positive effects on the farm’s image due to ever-increasing environmental concerns. This study also takes into consideration the effects of wine barrels on the aging room energy demands. Different numbers of barrels were introduced into the simulations, and results showed an energy demand increase of 12% to 26% to store 400 barrels and a linear dependence between the number of barrels and the energy demand increase.
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